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Home » Soups and Side Dishes

Matzo Farfel Kugel for Passover

by Beth Lee · Published: Mar 22, 2019 · Modified: Apr 1, 2022

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Matzo farfel kugel pinterest image with overhead shot of kugel on plate.

Matzo farfel kugel is a perfect side dish for Passover. If you like a kugel with a touch of sweetness, you’ll love the apples, cinnamon and sugar in this recipe. Find more of my Passover tips here and more matzo recipes here!

For ease of browsing, find all my Passover recipes here.

Matzo farfel kugel on a white plate with a fork and matzo in the background.

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What is kugel?

Kugel is a Yiddish term referring to a sweet or savory pudding usually prepared with noodles or potatoes. Kugels are very common side dishes at many Jewish holiday celebrations. On Passover, when we traditionally remove all products made with flour from our diet, other than unleavened matzo, matzo farfel kugel often replaces a traditional noodle kugel. 

A matzo farfel kugel, like a noodle (lokshen) kugel can be savory or sweet. This post explores a sweet version using apples, raisins, cinnamon and nuts.

This recipe was inspired by the apple kugel from The Jewish-American Kitchen (by Raymond Sokolov).

What is matzo farfel?

Rolling pin and crushed matzo turned into farfel.
So easy to make your own matzo farfel!

Matzo farfel is just matzo broken up into small pieces. For years, I purchased packages of matzo farfel in the Kosher for Passover section of my local grocery stores. When I started researching how to make a matzo farfel kugel, I realized all I needed to do was roll over some boards of matzo with a rolling pin, and voila – I had matzo farfel!

How do you make this recipe?

It's easy to make a matzo farfel kugel - I promise.

Crush that matzo, as instructed, for your farfel.

Matzo crushed by a rolling pin in a plastic bag.

Then the farfel is sauteed in a pan with some of the eggs to crisp it up.

Matzo farfel and eggs in saute pan on stove.

Meanwhile prepare your apples and nuts and whisk the wet ingredients.

Wet ingredients and whisk in red bowl.

Mix the cooked farfel with your wet ingredients.

Cooked farfel mixed with wet ingredients.

Layer apples, then farfel, then more apples and top with butter or margarine and nuts.

Matzo farfel kugel in glass pan ready to bake.

Moisture in a matzo farfel kugel

Moisture is especially important in a farfel kugel since matzo doesn’t give off any moisture as a potato does or noodle might. Nor does it have any natural starch residue to hold the kugel together.

So please don’t arbitrarily reduce the eggs – they are needed in this recipe as glue and moisture. See my savory kugel recipe and my other sweet kugel recipe for ideas about how to make a kugel with less eggs.

Whole pan of kugel on turquoise tablecloth with serving tool.

Tips to help you make this farfel kugel:

  1. I added cinnamon and my son suggested a hint of nutmeg would be nice too. If you flavor each element – the apples, the farfel, and the nut topping – the kugel really shines.
  2. Adding ½ – 1 cup of raisins and/or dried apricots to the farfel mixture is another way to add flavor, texture, and moisture. Cover the raisins (and apricots) with hot water or some orange juice or sweet red kosher wine – just enough to cover help soften them. Then let them cool and add the liquid and raisins to the farfel mixture. This liquid can replace part of the water called for in the recipe.
  3. I use real butter when I make kugels because I don’t keep kosher and will mix meat and dairy. But if you are keeping kosher, the recipe does call for margarine, not butter and you should substitute accordingly.
  4. Don't buy matzo farfel in a box. It couldn’t be easier to crush up yourself and is much cheaper and fresher. Just put the boards in a plastic bag or between some parchment paper and roll over them with a rolling pin. I found that two standard size matzo boards equal about one cup of matzo farfel.
Close up of one piece of kugel on a white plate with a fork.

Supplies for making matzo farfel kugel

The supplies and tools for making this kugel are pretty basic. Good matzo, a rolling pin, and a square baking dish are key!

Also check out my Amazon shop that includes some of my favorite food and food-related products. I am always updating it – please visit often. And let me know if you need specific product recommendations – I am happy to help!

More Passover recipe inspiration:

Check out my Recipe and Resource Guide for Passover for more seder menu ideas.

The Everything Matzo Page

Apricot Apple Matzo Farfel Kugel 

Savory Farfel Kugel

Passover Potato Kugel with a Twist

Ashkenazic-style Charoset

Matzo Meal Pancake (also called a Bubula or Chremslach)

Instant Pot Sweet and Sour Brisket

Instant Pot Brisket with Pomegranate Molasses

Brisket with Tzimmes

Dairy Free Chocolate Truffles

Matzo Ball Soup 

Chocolate Covered Matzo with Toasted Nuts and Sea Salt

Recipes on other blogs:

Sephardic Charoset

Dairy Free and Nut Free Passover Apple Cake

Gluten Free Passover Apple Cake

And if you have any beloved favorites that always find their way to your Passover table, please share them in the comments below! Chag Sameach!

P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!

Buy my cookbook now!

A whole pan of matzo farfel kugel on a turquoise tablecloth.

Apple Matzo Farfel Kugel

Beth Lee
A traditional kugel recipe for Passover where the matzo farfel (small pieces of matzo) stand in for the usual noodles. The key is enough liquid to offset the delicious but dry matzo farfel.
4.12 from 77 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Passover Side Dish, Side Dish
Cuisine Jewish Holiday Cooking
Servings 8 servings
Calories 341 kcal

Ingredients
  

  • 2 cups matzo farfel about 4 boards of matzo
  • 4 eggs
  • ¼ cup sugar
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 2 teaspoons kosher salt
  • 5 tablespoons unsalted margarine or butter melted and cooled
  • ½ cup water
  • 3 medium or 2 large apples peeled, cored, and sliced
  • 1 teaspoon lemon juice
  • ½ cup toasted ground walnuts or pecans
  • ½ cup raisins or dried apricots optional

Instructions
 

  • Preheat the oven to 350 degrees and grease an 8 X 8 baking dish or pie pan equivalent to a 1 quart pan.
  • Instead of buying pre-made farfel, simply place a few boards in a ziploc bag and use your rolling pin to break them up into little pieces. 2 boards will yield 1 cup of farfel.
  • Mix the farfel with 2 of the eggs and a teaspoon of the salt and then toast the mixture over low heat in a heavy skillet, mixing frequently to be sure the pieces brown and separate. I found medium low heat worked better than low. Set the pieces aside while you:
  • In a medium bowl, beat the remaining 2 eggs with the sugar, 1 teaspoon of salt, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and 3 tablespoons of the melted and cooled butter or margarine. Add in the toasted farfel mixture and ½ cup of water.
  • In your greased baking dish, layer ½ the apple slices and sprinkle them with the lemon juice and a dusting of cinnamon, then add the matzo farfel mixture and then top with the remaining apples. Then sprinkle with the toasted ground nuts and dust it with a bit more cinnamon and pour over the remaining melted butter or margarine.
  • Bake for approximately 30 minutes.

Notes

Adapted from a recipe in The Jewish American Kitchen
Don't buy matzo farfel in a box. It couldn’t be easier to crush up yourself and is much cheaper and fresher. Just put the boards in a plastic bag or between some parchment paper and roll over them with a rolling pin. I found that two standard size matzo boards equal about one cup of matzo farfel.

Nutrition

Calories: 341kcalCarbohydrates: 46gProtein: 7gFat: 14gSaturated Fat: 5gCholesterol: 100mgSodium: 676mgPotassium: 174mgFiber: 3gSugar: 13gVitamin A: 375IUVitamin C: 3.4mgCalcium: 35mgIron: 1.8mg
Keyword kugel, matzo farfel, Passover
Tried this recipe?Let us know how it was!
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  1. Marcey

    April 05, 2023 at 8:18 pm

    4 stars
    I tried this tonight and it came out terribly dry. I did have difficulty with following the recipe as my printer is broken and I was doing it from my phone. It seemed every time I turned around I was getting to instruction that referenced incorporating a portion of something that was to have been set aside but I’d totally missed setting it aside. Like 1/3 of the farfel mix for the topping. Oh well. I’m going to try to moisten it somehow tomorrow.

    Reply
    • Beth Lee

      April 06, 2023 at 8:44 am

      Hi Marcey, Hmmm ... I recently re-tested the recipe and it came out great. I have some questions and suggestions for you. You reference "setting aside" some of the farfel mix. I do instruct to do that in my other sweet apple matzo kugel with the crunch topping. But not in this recipe. Is it possible you were looking at this one? https://omgyummy.com/apricot-apple-matzo-farfel-kugel-passover/

      For sure, with farfel kugels, getting the right amount of moisture in with the farfel mixture is key since matzo soaks up so much liquid. For reheating today, I think I would reheat covered to retain moisture and if you want a crisper topping, just do a quick broil (not in a glass pan) at the very end. To add moisture, you can dot the top of it with butter or (margarine), possibly add a little bit of apple juice while reheating, or saute some apples in butter or margarine and serve like a compote on top! Even just a dollop of applesauce served with a slice of kugel could be delicious. Hope this helps and please feel free to write back with more details about how you made it and I'll be glad to problem solve with you. You can also reach out at beth at omgyummy dot com.

      Chag Pesach Sameach!

      Reply
  2. Sandi

    April 07, 2022 at 8:21 pm

    5 stars
    What a great option to make for Passover. I love all of the step by step directions for success!

    Reply
    • Beth Lee

      April 10, 2022 at 8:36 am

      Thanks Sandi. Glad to share the visuals to make it easier, especially if it's someone's first time making it!

      Reply
      • Cindy W

        April 11, 2022 at 11:17 am

        how far in advance of serving can I make this? Or can I make and assemble and then bake later? Trying to not get to hectic on Friday

        Reply
        • Beth Lee

          April 11, 2022 at 5:06 pm

          I'm the same way! So I think you can do one of two things - assemble ahead by a day or two and bake, then refrigerate and reheat day of. Or assemble Thursday, don't bake, refrigerate, and bake on Friday. I think my choice would be to bake ahead and reheat.

  3. Laura

    April 07, 2022 at 5:11 pm

    5 stars
    Oooh this looks delicious! This is like a Jewish apple crisp!

    Reply
    • Beth Lee

      April 10, 2022 at 8:36 am

      Awesome description - and even better - you don't have to wait until dessert to eat it!

      Reply
  4. Linda

    April 10, 2021 at 7:36 pm

    2 stars
    I couldn't find my usual apple kugel recipe so I tried this one. Three of our four family members did not like it. Only my husband liked it. It was very salty. I guess we are used to sweet apple kugel.

    Reply
    • Beth Lee

      April 11, 2021 at 8:51 am

      Thanks for your feedback. What kind of salt did you use? If by chance it was table salt, then you need to use half as much as the kosher salt or it will likely taste salty. You might like my apricot apple kugel with a crunchy top. And I hope you find your other recipe!

      Reply
    • Jenni

      April 07, 2022 at 11:02 am

      5 stars
      I have never had a matzo farfel kugel before, but I trust Beth, and I'm so glad I did! What a delicious treat for my non-Jewish family. Not at all dry and perfectly seasoned. Thank you for another winner!

      Reply
      • Beth Lee

        April 10, 2022 at 8:35 am

        Thanks for your feedback Jenni - I just made this again and it stayed moist for a couple days even beyond the first night we ate it. Glad you enjoyed it - matzo is definitely a cracker to be shared!

        Reply
  5. cindy

    April 19, 2019 at 2:48 pm

    1 star
    I followed the recipe to a T and didn't use more salt or salted butter...insanely salty recipe. I don't get it. I had to throw it away 🙁 I can't possibly serve this at my seder. Don't know what happened but I am curious what others thought.

    Reply
    • Beth Lee

      April 19, 2019 at 6:48 pm

      Hi Cindy, thanks for sharing your experience. What kind of salt did you use?

      Reply
      • Cindy

        April 20, 2019 at 6:12 am

        Regular table salt. The kind with the girl with the umbrella.

        Reply
      • Cindy

        April 20, 2019 at 6:20 am

        I see your recipe says kosher salt but the conversion is actually more kosher salt. Meaning 1tsp kosher = 1.25 tsp kosher. It just shouldn’t have been salty. I noticed it was too salty when I tasted the toasted matzo and egg mix.

        Reply
        • Cindy

          April 20, 2019 at 6:23 am

          Nvm.... I found this. I was rushing a bit and missed the kosher salt. I usually make the opposite error and use kosher when I need table. Oops.

          “You can substitute table salt at any time, but if you do, you should use half as much, since table salt can fit much more densely into your measuring cup (or spoon, or whatever). That's just the beginning, too—table salt has a few other advantages, and you've probably even seen sea salt called for in recipes.Mar 19, 2013”

        • Beth Lee

          April 20, 2019 at 12:51 pm

          Hi Cindy - thx for getting back to me. Yes Morton's is "saltier". It really matters to me that my recipes work for my readers. I've been using kosher salt for so long that I am going to check all of my posts to make sure I have explicitly specified it. I hope your Seder was wonderful minus the farfel kugel . Chag sameach. All the best - Beth

  6. Margie

    April 01, 2019 at 10:22 am

    The Apple Matzo Farfel Kugel sounds delicious. Can it be made in advance and frozen or at least made in the morning for that evening? How would I adjust the recipe?

    Reply
    • Beth Lee

      April 01, 2019 at 10:26 am

      Definitely made in the morning for the evening - no problem at all. Even day before. Either store in fridge uncooked or cook and then reheat. I haven't personally frozen one but honestly can't see why that wouldn't work. I think the important thing is that you give it time to thaw and give it a good reheat in the oven to crisp it back up. They are easy to make but take a few steps to become really yummy and flavorful so I am all for spreading out the work for any big event!

      Reply
  7. Toni | Boulder Locavore

    March 28, 2019 at 10:25 pm

    5 stars
    This looks perfect! Will definitely give it a try!

    Reply
    • Beth Lee

      April 01, 2019 at 10:24 am

      Totally comfort food - always wonder why I only make it for Passover.

      Reply
      • Christine Lemieux

        April 02, 2022 at 11:39 am

        I have recipes I only make for Christmas, they seem so special that way. Last year I added your Rugelach to the list! I wanted to comment on how beautiful your aunt's tablecloth is! And offer my congratulations on your cooking class and zoom event. Well deserved for sure!

        Reply
        • Beth Lee

          April 03, 2022 at 11:28 am

          Oh thank you so much Christine! I love hearing from you and am so proud that you added rugelach to your list! This make me so happy!

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Hi! I’m Beth Lee. In 2010, I realized I prefer pita chips to memory chips and started this blog. My family is a mix of Jewish/Hawaiian/Korean heritage and my food reflects our diversity. My virtual kitchen is always open. Let’s cook together! 

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